Yuck

So, a few months ago, a Cold Stone Creamery opened up across the street from my apartment. I ate there once or twice, but generally I find the ice cream to be of sub-par quality — too sweet, not enough “ice-creamy” flavor, and of a somewhat gooey consistency. Cold Stone has actually opened up a few stores in the Boston area, and it seems like it might be a bit of a challenging market for them. For example, while there may be a Cold Stone right across the street, there’s an Emack and Bolio’s right downstairs. They actually sell freshly made, all natural ice cream — and it tastes much better.

And while we’re on the subject, let’s talk a bit about eggs. Now, I’m not a big fan of eggs (as many of you may already know). However, even I must pause to acknowledge the awesome technological achievement that is the Egg McMuffin. But, do you know what the egg thing in an McMuffin is actually made of? Really, it’s just 100% egg. No crazy fillers, flavorings, preservatives and stuff. It’s just egg poached in a novel form on the skillet. Let’s contrast that to the “Folded Egg” that just about every other fast food breakfast uses, and is present in some of McD’s other sandwiches: